Chicken Alfredo Bake (Cheesy Pasta Casserole)

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william By 1 min read

Cheesy chicken Alfredo pasta bake with a golden mozzarella top
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Cheesy chicken Alfredo pasta bake with a golden mozzarella top

Chicken Alfredo Bake (Cheesy Pasta Casserole)

All the creamy comfort of chicken alfredo, baked into one cheesy casserole.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 640
Ingredients Method

Ingredients
  

  • 12 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 4 ounces cream cheese softened and cut into cubes
  • 1 cup freshly grated parmesan cheese divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg optional
  • 3 cups cooked chicken shredded or cubed (about 1 1/4 pounds)
  • 2 cups shredded low-moisture mozzarella divided
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Heat the oven to 375 degrees F and lightly grease a 9 by 13 inch baking dish. Bring a large pot of generously salted water to a boil.
  2. Boil the penne 2 minutes less than the package directs for al dente. It should still have a firm bite when you taste it, because it will finish baking in the sauce. Before draining, scoop out 1 cup of the pasta water and set it aside. Drain the pasta and leave it in the colander for now.
  3. In the same pot or a large deep skillet, melt the butter over medium heat. Add the garlic and cook about 30 seconds, until fragrant. Do not let it brown.
  4. Pour in the heavy cream and bring it to the barest simmer, where a few bubbles rise around the edges. Add the cream cheese a few cubes at a time, stirring between each addition, until the mixture is smooth. Keep it at a gentle simmer for 2 to 3 minutes, until it thickens enough to coat a spoon.
  5. Take the pot off the heat and whisk in 3/4 cup of the parmesan, the salt, pepper, and nutmeg if using. If the sauce feels thicker than heavy cream, whisk in a splash of the reserved pasta water.
  6. Add the drained pasta, the chicken, and half of the mozzarella to the sauce. Fold everything together so the pasta is coated, then pour it into the baking dish and spread it into an even layer.
  7. Sprinkle the remaining mozzarella and the remaining 1/4 cup of parmesan evenly over the top.
  8. Bake, uncovered, for 20 to 25 minutes, until the sauce is bubbling around the edges and the top is golden in spots. If you want deeper browning, broil for 1 to 2 minutes at the end, and watch it the whole time.
  9. Rest the bake for 5 minutes so the sauce settles. Scatter the parsley over the top and serve hot.